Culinary Delights

The overture to our culinary delight begins with the luxury breakfast in the Panorama-Restaurant or on the sun terrace of the Hotels Kobenzl. Not only the “classics” like ham, cheese and salmon are part of the breakfast but also among other things fresh hand-made rolls, home-made cakes and pastries, and also a „Melange“ or a „Großer Brauner“ (traditional Austrian coffee-specialties) – the breakfast on your vacation in Austria will be something special.

For lunch you will savour selected delectability’s – a la carte or as finely coordinated lunch-menu. Certainly you can also take only a small snack and combine that with a pleasant sunbath on the terrace.

In the evening the culinary sophistication of our chef de cuisine Ruben Hunger and the adviser Herbert Ranstl, who has convinced critics of Gault Millau, A La Carte and Michelin in his “Haute cuisine” restaurant „Zur Stiege“ for years. In this unique combination of young talents and years of experience underlines the Hotel Kobenzl’s inimitability. The Haute Cuisine of the kitchen-duo inserts itself dignified in the breath-talking ambience of the Panorama restaurants .The first-class creations of the Kobenzl-kitchen find their pendant in a truly princely wine-collection. Top quality wines, sparkling wines and champagne from Austria, Italy, France and other wine –growing regions compose the core of our extensive wine-menu.

“How did you do that, Mr. Ranstl?”

The award-winning head chef answers questions of a curious guest

Question: I have had the pleasure of enjoying your meals already a few times here at the Kobenzl. It was wonderful. Even though you do not have an easy task, if I may say so! Due to the breathtaking view of Salzburg, there is the risk that the food comes second for the guests. After all, the Kobenzl is between Salzburg and heaven.

Herbert Ranstl: You underestimate the possibilities of my kitchen. And you overestimate heaven. If you allow this statement: the heavenly treats do exist in my cuisine. If you look at a landscape, only one sense takes part: the eye. To enjoy a well-done dish or a composed menu, you can use more senses: First the eyes, when the dish is served, then the sense of smell when the plate is on the table. The taste buds follow and the cutlery can be seen as an extension of the sense of touch. So the Kobenzl offers something for all five senses!

Question: I will now concentrate on the culinary treats of your kitchen: The single courses as well as the whole composed menu taste simple and sophisticated at the same time. This is the art of cooking. In order to create art, you need certain skills - where did you acquire yours?

Herbert Ranstl: At various properties - if you want to create your own style, you need to see a lot of different cuisines. I did my apprenticeship at "K&K Restaurant" in Salzburg. Then I moved from the Salzach to the Main - to Frankfurt and Hans Haas and his "Brückenkeller". Afterwards I went back south to the Chiemsee to Alfons Schuhbeck. 1989 I took over my parents' restaurant "Zur Stiege" in Werfen.

Question: With your own restaurant, you gained the attention and valuation of your colleagues and the critics. What were your most precious awards?

Herbert Ranstl: I just want to name a few in chronological order: 1995 I was awarded 2 toques by the gourmet guide "Gault Millau", 1996 I was accepted as a member of the traditional " Confrérie de la Chaine des Rotisseurs", 1999 appointment to "Euro Toques Chef", 2002 "Trophée Gourmet à la carte" for creative cuisine.

Question: Let us talk about the aspect of art in your kitchen. If I had to describe your cuisine I would call it an internationalized local cuisine on the highest level. Would you agree?

Herbert Ranstl: If you mean that the used products are local, that all ingredients and preparation are fitting to the dish (whatever continent they are from) you are right - I dislike the fashionable "cross over" (the mixture of all products in one dish from all continents at the same time). Is that answer enough?

Question: Of course, because I got to know you a bit. And I realised that you willingly tell the details and ingredients of your cuisine. But with every dish and also with the composition of your menus, there are two, three moments where you ignore detailed questions with grandeur.

Herbert Ranstl: Please do not think I am rude. Some preparations and spice mixtures I would like to keep to myself because I "invented" them. Do you know an author, painter or director who can answer the question "How did you do that" completely? And sometimes you have ideas which you simply can't explain.